Fajita Burgers

By Ellie

4 Person

50 Minutes

261 Calories

This healthy burger recipe features a spicy fajita burger slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw. Serve it on an oblong bun.

Ingredients

4 thin slices red onion
4 slices tomato
1 cup shredded green cabbage
2 roasted Anaheim or poblano peppers, (see Tip)
4 French rolls, preferably whole-wheat, split and toasted
½ cup shredded Monterey Jack cheese
1 tbsp. chopped chipotle chile in adobo, (see Ingredient Note)
1 tbsp. lime juice
⅓ cup reduced-fat mayonnaise
¼ tsp. salt
½ tsp. freshly ground pepper
½ tsp. dried oregano, preferably Mexican
1 tsp. ground cumin
1 tbsp. chili powder, preferably New Mexican
2 tsp. minced garlic
¼ cup chopped scallions
½ cup finely chopped red onion
¾ cup chopped fresh cilantro, divided
1 pound 90%-lean ground beef

Method

01

Preheat grill to medium-high.
02

Place beef, ¼ cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about ½ inch thick and oval-shaped to match the rolls.
03

Combine the remaining ½ cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.
04

Peel the roasted peppers, halve lengthwise and remove the seeds.
05

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.
06

Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.
07

Make-Ahead Tip: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.
08

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets.
09

Tips: To oven-roast peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.
10

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Related Tags

Fajita Burgers

3.7

( By Ellie )

This healthy burger recipe features a spicy fajita burger slathered with a spicy chipotle mayonnaise and topped with roasted Anaheim peppers and a delicious slaw. Serve it on an oblong bun.

01 Information

Grade easy
Serving 4 servings
Calorie 261 Kcal
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

4 thin slices red onion

4 slices tomato

1 cup shredded green cabbage

2 roasted Anaheim or poblano peppers, (see Tip)

4 French rolls, preferably whole-wheat, split and toasted

½ cup shredded Monterey Jack cheese

1 tbsp. chopped chipotle chile in adobo, (see Ingredient Note)

1 tbsp. lime juice

⅓ cup reduced-fat mayonnaise

¼ tsp. salt

½ tsp. freshly ground pepper

½ tsp. dried oregano, preferably Mexican

1 tsp. ground cumin

1 tbsp. chili powder, preferably New Mexican

2 tsp. minced garlic

¼ cup chopped scallions

½ cup finely chopped red onion

¾ cup chopped fresh cilantro, divided

1 pound 90%-lean ground beef

03 Method

Step 1

Preheat grill to medium-high.

Step 2

Place beef, ¼ cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about ½ inch thick and oval-shaped to match the rolls.

Step 3

Combine the remaining ½ cup cilantro, mayonnaise, lime juice and chipotle in a small bowl.

Step 4

Peel the roasted peppers, halve lengthwise and remove the seeds.

Step 5

Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more.

Step 6

Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Step 7

Make-Ahead Tip: Cover and refrigerate the chipotle mayonnaise (Step 3) for up to 5 days.

Step 8

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. You can also find them dried with other chiles or at melissas.com and ground in the spice section of many supermarkets.

Step 9

Tips: To oven-roast peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Step 10

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

04 Author